Crispy Tofu with Cashews and Blistered Snap Peas

Run don't walk to make this recipe! This ginger, garlic coconut reduction is divine on top of pan-seared tofu. If you want to switch it up and use small morsels of chicken or pork that would work as well. When making the sauce the little bit of soy and the molasses are what give the sauce some caramelization and I was literally licking the remainder from the pan it's that good! We have thought about adding a hint of galangal so we will try that first before actually putting it in the recipe for good. Some folks will eat the Blistered Snap Peas tossed with sliced scallions and a little bit of mint and rice vinegar on the side but we mixed it all together on top of rice and again... it was so good! No snap peas, you could mix it up and use green beans, broccoli or asparagus. We used Avocado oil but use the oil of your choice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.

Step 2

in a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.

Step 3

Add 1 tablespoon oil to the pan, and add the snap peas. We added the whites of the scallions and some of the green here as well. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.

Step 4

Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.

Step 5

Toss the snap peas with the rice vinegar, remainder of the green parts of the scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.